Yum . . . Yum . . . Custard Pie

As my mother used to say, don’t knock it until you’ve tried it!

 

Crust that you can pat in the pan:

1 ½ cups of flour                                          ½ cup vegetable oil

2 tablespoons sugar                                     2 tablespoons cream

¾ teaspoon salt

Heat oven to 400 degrees

 

In a pie pan, combine flour, sugar, and salt. In a small bowl, combine oil, and cream; pour over the dry mixture. Mix with a fork until moist. With hands, press crust on bottom and up sides of pan. Chill in freezer (about 20 minutes) while you stir up the custard.

 

Custard:

4 eggs                                                             2 ¼ cups scalded milk

½ cup sugar                                                  ½ teaspoon salt

1 teaspoon vanilla

Beat eggs together with a whisk. Add sugar and flavoring and beat some more. Very slowly add the scalded milk into the chilled crust. Sprinkle with nutmeg on top before baking. Bake 20-25 minutes (the custard will still giggle a little in the center when you take it out of the oven.)